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Post by ottawagardener on Feb 21, 2012 10:31:03 GMT -5
Oh and yes, I'm also a huge fan of parsnips! They grow very well here if started immediately after melt in my experience. Again, I have sandy soil. I get some baseball bat (or nearly) sized ones. Really the restriction on size is whether for not I've thinned them. They also cellar really well and overwinter in situ for me. I usually grow the standard types like hollow crown so not useful if you are looking for parsnips for clay soil I wouldn't think though i've seen some with longer tap roots.
I don't find them overly sweet though? Maybe it's my sweet tooth?
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Post by richardw on Feb 21, 2012 13:11:01 GMT -5
Thats interesting what you guys are talking about as in using Caraway as a root crop,so how large do the roots grow to at the moment??
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Post by canadamike on Feb 21, 2012 22:21:06 GMT -5
I always have grown parsnips in clay, although with lots of compost or humus added...they were growing in clay of very dry periods, really, because my clay was so pure that even mixed with stuff it would cook hard. I had average results all the time, the kind of stuff you buy in stores not the monsters... I grow them for love of diversity, I am not too fond of them as a veggie, I have some organic ones in the fridge, I will try making dessert out of them, a pie or else. It is not their sweetness that bothers me, but their very strong aromatic qualities. As a veggie it is. This sweetness PLUS the aromatic qualities make them too powerful in the mouth for me. I am sure that if we started a recipe contest here we would find amazing things... They keep being a favorite in my head despite what my mouth says...maybe it is time I use my head about them  I can imagine cardamom and cinnamon and nutmeg with them, and maybe a lil'maple syrup, also sweet but quietly aromatic too...and maybe a touch of hot pepper...for a confusing mix... |
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Post by raymondo on Feb 22, 2012 5:45:11 GMT -5
I had parsnip in spiced ginger syrup once. That was pretty good.
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Post by ottawagardener on Feb 22, 2012 9:09:49 GMT -5
People often cook it with apple. I can see the appeal.
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Post by canadamike on Feb 22, 2012 22:37:14 GMT -5
Parsnips, apples, maple syrup, cardamom a lil'ginger, I am starting to smell a pie here....
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Post by steev on Feb 22, 2012 23:30:36 GMT -5
I wonder how they'd be with quince.
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Post by 12540dumont on Feb 22, 2012 23:43:24 GMT -5
Okay, so I planted parsnips late! this fall. I usually do August, but I was up to my ears. So they were late. Kral had a less than 20% germination, my own seed from my parsnips, about 80%. (They're on the right). Celeriac on the left. Love those hashbrowns made with parsnips! Attachments:
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Post by Hristo on Mar 2, 2012 16:01:29 GMT -5
It is not their sweetness that bothers them, but their very strong aromatic qualities. I agree on this, I too find them a bit too flavorful for stand alone eating in quantity. Some breeding is needed... |
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Post by canadamike on Mar 2, 2012 22:15:56 GMT -5
One parsnip for three carrots, some onions and potatoes to make a decent creamy purée...miam miam....milk and butter included of course, a little nutmeg, salt and pepper....
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Post by bvillebill on Mar 28, 2012 13:21:51 GMT -5
I grew the Kral last year, the selection I had was rounder and flatter than yours, more like a beet with very little below the soil. They grew OK, but I'll be trying other varieties this year as my soil grows normal parsnips very well. They're a winter staple for me and I grow quite a few. I've got a couple of new varieties from Adaptive Seeds and will be trying them out also this year.
I left about 50 of the Kral in the garden and will be making a bunch of seed this year so if you need some this Fall Joseph get ahold of me and I may be able to fix you up. Parsnips make a lot of seed and it doesn't keep very well.
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Post by raymondo on Mar 28, 2012 15:27:13 GMT -5
How did you find the flavour and texture of Kral? Good? Bad? Indifferent? I ordered some from Adaptive Seeds and plan on sowing them in the next week or so.
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Post by steev on Mar 28, 2012 21:28:31 GMT -5
When I get a good crop of parsnips, I'm going to work up a good recipe for jar-bread with them.
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Post by 12540dumont on Mar 28, 2012 21:41:38 GMT -5
This year I should have enough parsnips. I was just out in the oat patch, and I noticed that there were about several hundred mini parsnip seedlings. I asked Leo and quote "well you said the seeds don't last, and I was looking for something deep rooted to bring up soil nutrients, so I sprinkled parsnips in all the grass plots." I tell you, I'm going to have parsnips. I also have a wheat plot and a barley plot, and yes they have parsnips in them too. I've created a parsnip monster. Leo loves parsnips hashbrowns, side of bacon and eggs and creamed spinach for breakfast.... Steev, is it the bacon? Attachments:
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Post by steev on Mar 29, 2012 0:01:57 GMT -5
Indeed so! And on the eighth day, the lord made bacon, and it was good.
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